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Thursday, March 22, 2012

Roasted Tomato and Garbanzo Bean Soup

Today,
I will share with you a simple recipe full of healthy ingredients that will
satisfy your belly and your taste buds. This soup is perfect for pot lucks
because it is something everyone can eat: vegetarians, vegans, gluten
intolerant, people on diets, and so on.

Last
week was Classified Staff Week so I made this dish for the special group
of ladies that I work with every day... my wonderful classroom support staff.
They always help me keep my head above water. Ok… before anything else, do you
wanna know what a horrid person I am? I took a sick day last Monday, which
meant that I had the dates off for the rest of the week and did not realize it
was Classified Staff Week until Thursday. Terrible, right?

Honestly,
without my amazing co-workers, I don’t know how I would be able to keep up with
my students and all the other extra things that come along with my job. Our
classroom staff is composed of individuals with very different personalities
and altogether, we make an awesome team. Each one brings her own qualities that
contribute to the success of our program: resourcefulness, calm, dedication, humor,
cheerfulness, energy, quick-thinking, courage, confidence, intelligence,
compassion, caring, strength, quick feet, and patience, lots of patience. What more could one ask for? I’m lucky to work
with such great people!

The
main ingredients that I wanted in this soup were tomatoes and the abundant
amount of boiled garbanzo beans in my refrigerator (left from the Hummus Served Hot recipe). Tomatoes are one of my favorite vegetables, they are so flavorful
and they can turn every simple thing into something special. However, they are
blah when not in season… so I roasted them with a little bit of salt to bring
the flavors out. This really helped add flavor to the dish and I recommend
doing this. I also recommend using dry beans and soaking them overnight. A note
on soaking beans overnight: Make sure to change the water as often as you
remember to do so because soaked beans tend to emit a funky smell after a few
hours. I think I changed the water 5-6 times over the span of 20 hours.

Roasted Tomato and Garbanzo Bean Soup

Roasted Tomatoes

1
tsp olive oil

1
pint grape tomatoes

¼
tsp salt

Sautéed Vegetables

2
tsp olive oil

4
cloves garlic, minced

1
small onion, diced

½
head of a cauliflower

1
large bell pepper, diced

4
kale leaves, roughly chopped

2
tsp garam masala

¼
tsp salt

Soup

1,
5.5 fl oz can tomato juice

1,
14.5 oz can fire roasted tomatoes

1
cup water from cooked beans

5
cups cooked garbanzo beans

½
tsp salt

sautéed
vegetables

3
large carrots, diced

1
tsp fresh herbs: rosemary, oregano, thyme

1
tsp paprika

cardamom
seeds, from 4 pods

¼
tsp salt

black
pepper, freshly ground

Roasted Tomatoes:

Preheat
oven to 400 degrees F. Pour olive oil into a roasting pan. Add the grape
tomatoes and stir with a wooden spatula, making sure that all tomatoes get
coated with olive oil. Sprinkle salt over the tomatoes and give it a good stir
again. Place the pan in the oven and roast for 16 minutes. Stir tomatoes
halfway into the roasting time.

After
taking the roasted tomatoes out of the oven, stir in the cut up peppers into
the pan to soak up the juices from the tomatoes. Set aside.

Sautéed Vegetables:

Heat
a large pan with 2 teaspoons of olive oil over medium heat. When the oil is
hot, cook garlic until golden brown, about 1 minute. Add the onions and cook
for about 1 minute. Add the cauliflower and cook for 30 seconds. Add the
roasted tomatoes and peppers and cook for 2 minutes. Add the garam masala and
stir well to evenly distribute the spice. Add the kale and cook until wilted,
about 3 minutes. Add ¼ teaspoon of salt and cook for 1 more minute. Turn off
the heat and set the pan aside.

Remember to keep stirring the vegetables as you
add them in.

Soup:

In
a large pan, pour in the tomato juice, canned tomatoes, and water from cooked
beans. Heat the pot over medium heat. When the liquid starts to simmer, add the
beans and toss in ½ teaspoon salt. Bring to a boil. When it starts boiling, add
the sautéed vegetables and the carrots. Simmer, uncovered for about 10 minutes.
Throw in the mixed fresh herbs, paprika, and cardamom. Add ¼ teaspoon salt to
taste and as much pepper as you want.

About Me

Hello, my name is Margarita. I try to live a healthy lifestyle by eating well and working out. I am a cooking enthusiast and I like sharing my love for good food. Most of my recipes contain lots of vegetables and perhaps a bit of meat here and there. Staying active is one of the things that keep me sane. I love doing yoga, walking, hiking, biking, lifting weights, and occasional running. Join me in my food, travel, and life adventures and together let's eat well, cook right, live strong, and be healthy!